Guinness Beef Stew

 Guinness Beef Stew

3 lbs chuck roast, cut in 1 inch pieces

8 slices bacon, diced

1 Tbsp. Montreal seasoning

vegetable oil

1/4 cup flour + more for thickening

20 oz. Guinness Stout

4 cups beef broth

1/4 cups coffee

5 Tbsp. tomato paste

2 large onions, coarsely chopped

1 Tbsp. minced garlic

4 large carrots, cubed

2 stalks celery, chopped

1 Tbsp. Worcestershire sauce

1 Tbsp. brown sugar

2 lbs. potatoes, cubed

1. Heat some oil in a large Dutch oven. Mix the flour with the Montreal seasoning. Dredge the beef in the flour. 

2. Saute the bacon. Remove to a plate. Brown the beef. Remove to a plate.

3. Saute the onion, celery and garlic. Add some flour to thicken the drippings. Cook for a minute or two.

4. Add bacon, beer, beef stock, coffee and tomato paste. Stir to combine.

5. Add the beef. Make sure it's covered with liquid. 

6. Bring to a boil. Cover. Turn on LOW heat. Simmer for 2 hours.

7. Add the potatoes and carrots. Stir. Simmer, uncovered for 45 minutes to 1 hour. Thicken, if needed.